Gulf News 'Your Ramadan Table' food show: Lamb shank caldereta

Gulf News 'Your Ramadan Table' food show: Lamb shank caldereta

Chef John Buenaventura’s hearty meat stew with green olives and manchego cheese

Video Credit: Anas Thacharpadikkal/ Gulf News

Preparation Time: 30 minutes

Cooking Time: 2 to 3 hours

Serves: 4 to 5


800 gms Lamb shank

400 gms Lamb chorizo with cheese

100 gms Potatoes

100 gms Carrots

100 gms Red onions

50 gms Green olives

50 gms Green bell pepper

50 gms Red bell pepper

200 gms Canned tomato pulp

50 gms Tomato paste (store-bought)

1 tsp Ancho chilli flakes

2 tsp Black pepper

1 tsp Chipotle chilli flakes

1 tsp Smoked paprika

Salt to taste

Olive oil, as needed

100 gms Manchego cheese

150 gms Lamb stock (store-bought)

Rice, as needed


To marinate the lamb shank, drizzle two tablespoons of olive oil, salt, and black pepper. Sear it in a pan or use a blow torch to create a nice crust around the shanks, then set it aside.

Next, roughly chop the chorizo, red onion, carrots, and crush the garlic, and set them aside. De-seed and chop the bell peppers and cut them into cubes.

Slice half of the baby potatoes, boil and strain them, drizzle with olive oil, season with salt, and air fry at 175°C for 7 minutes.

In a cast iron pan, add oil and the torched lamb shank, sear for a few minutes over a medium flame until the fat starts to release, and then remove the lamb shanks and set them aside.

Add the chopped onion, garlic, carrots, and sauté in the same pan. Remove the half-cooked carrots and set them aside.

Add tomato paste and cook until it releases oil. Then add the lamb shanks, ancho chilli flakes, lamb stock, tomato pulp, half a teaspoon of chipotle chillies, and smoked paprika. Combine well, add the chopped chorizo and simmer for 10 minutes.

Preheat the oven to 165°C for 2 hours, checking every 30 minutes to ensure the meat cooks well. Then simmer on the stove over a low flame, adding water if required.

Once simmered, add green olives, the half-cooked carrots, green and red bell peppers, and simmer for 5 to 10 minutes. Remove excess oil, add half a teaspoon of smoked paprika powder, stir, and turn off the flame. Serve the lamb shank Caldereta on a plate, drizzle with olive oil, and enjoy with cooked jasmine rice.


Always sear the meat over a medium flame if you don’t have a blow torch.

You can use beef or mutton instead of lamb shanks.

We have different variations of Caldereta in the Philippines. I’m making my version using Manchego cheese instead of cheddar cheese. Even though the recipe has various steps and takes time, once you have it, you will be happy for the effort. This recipe is my family’s Caldereta recipe, and I’m so glad to share it with you.

- Chef John Buenaventura, Executive Chef and Host of Your Ramadan Table by Gulf News

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